If spring had a flavour, this would be it. Vancouver’s Published on Main is ushering in the season with its highly anticipated 2026 tasting menu, Green—a beautifully composed, hyper-local dining experience that captures the very essence of British Columbia in full bloom.
Running from April 13 through July 7, the Michelin-starred restaurant’s latest menu is rooted in its signature philosophy: celebrating what’s growing right now, and letting those ingredients lead the story. “Each year, our goal is to capture the essence of spring on a plate,” says chef-partner Gus Stieffenhofer-Brandson. From nettles and mountain greens to sea vegetables and delicate florals, every element is chosen with intention—layered into a menu that feels both grounded and quietly poetic.
The 10-course journey begins, fittingly, with a Nettle Restorative Tea—an earthy, palate-awakening start—before moving into the restaurant’s cult-favourite Snack Attack, a playful series of bites that sets the tone for what’s to come. From there, the menu unfolds like a walk through the season: a bright and refreshing Spring Sunomono with cucumber, elderflower, and seaweed; a standout White Asparagus dish paired with wild garlic and Fraser Valley rice; and a deeply satisfying Spring Lamb, sourced from Creston’s Harmony Farm and served across two courses in multiple expressions.
But what truly defines Green is its through-line of “mother flavours”—notes of rose, mushroom, pine, seaweed, currant, and elderflower that weave the entire experience together. It’s subtle, immersive, and unmistakably West Coast. Even dessert stays rooted in place, with rhubarb and woodruff followed by a Grand Fir finale that nods back to the forest.
To elevate the experience even further, wine director Haley MacLeod and bar director Joe Casson have curated thoughtful pairings—ranging from wine and sake to inventive non-alcoholic options—that mirror the menu’s nuanced, seasonal tones.
At $170 per person, Green isn’t just a tasting menu—it’s a moment. One that invites you to slow down, savour, and experience spring not just as a season, but as a story told plate by plate. —Noa Nichol
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